1900 The 20th century guide for mixing fancy drinks ..

TWENTIETH CENTURY GUIDE. TWILIGHT PUNCH.

50

(114-Gallon Mixture.) Put in a punch bowl (with a piece of ice) 10 ounces lemon juice. 10 ounces syrup or sugar. 4 ounces pineapple juice or orange juice. 4 ounces abricotine (Eagle Creme D'Apricot). ^ pint brandy. 3 quarts Tokay wine (or Sweet Catawba). I quart claret wine. Stir the above ingredients thoroughly and serve in fancy stem glasses with fruit.

UNFERMENTED GUAPE JUICE PUNCH.

(i-Gallon Mixture.)

Put in a punch bowl (with a piece of ice) The juice of one-half dozen lemons. 1-3 dozen oranges, cut in slices.

-I can of pineapple. 3 quarts of unfermented grape juice. I quart of Apollinaris or carbonated v>/ater. Stir the above ingredients thoroughly and serve in fancy goblets with fruit.

VIOLETS.

Fill a large sherry glass one-half full of fine ice and pour in 2-3 pony of Eagle Creme de Violette. 1-3 pony of Eagle Creme D'Apricot. Mix the above ingredients thoroughly and fill up with ginger ale, stir gently and serve with a straw.